Chicken Stir-Fry and Eating Seasonal
It’s April (can you believe it?!) and spring has sprung for sure, at least here in Florida!
My favorite part, as with the beginning of each new season, is the excitement of looking around the grocery store to see what seasonal delights spring has to offer.
Mother Nature did not disappoint.
Today, I’m sharing one of my favorite dishes to incorporate a lot of the veggies you may be seeing in your local stores, Chicken Stir-Fry.
But before we get to the recipe, here are a few tips for you before you head out to the store.
Buying seasonal allows you to get the freshest produce without spending a fortune doing it.
If you haven’t already noticed, Brussels sprouts are on sale...like, really on sale. I usually pay $8.99/lb and I’ve been able to find them for $3.99/lb at numerous stores. We are on the tail-end of the season for these babies, so get 'em while you can.
You know what else is in season? Asparagus, cauliflower and broccoli. I picked up a ginormous head of cauliflower for cheap yesterday. I’ll be making some stir-fried cauliflower rice in the next day or two with it.
Eat Your Veggies
I know I can struggle when it comes to eating enough vegetables but, without a doubt, roasting veggies like asparagus and broccoli make it a whole lot easier to put a dent in my goal of 7 servings per day.
Prepping a huge batch of roasted veggies isn’t time-consuming and whatever you don’t eat for dinner becomes lunch for the next day.
That is... unless you have a daughter like mine. I literally have to fight for every bit of roasted anything not inhaled at dinner. Or try to hide them. Unfortunately, she’s caught on to the whole hiding leftovers thing.
Let's Get You Ready for Summer!
I’m sure it hasn’t gone unnoticed that bathing suit season is coming at us like a runaway freight train.
Luckily, we still have two months to go, so now would be the time to set some goals and sling some effort at them: What are you wanting to wear last summer that was just a dream? Are you close to rocking it?
I’m here to support you in all of your endeavors so remember, you are not in this thing alone!
Now, for the recipe!
- 2 lbs of chicken breasts cut into cubes
- 1 head of Napa cabbage, chopped
- 1 yellow bell pepper, chopped
- 1 red bell pepper, chopped
- 1 large zucchini , cut in half and then chunked
- 1 medium yellow onion, diced
- 2 large cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp gluten-free Tamari (it’s like a soy sauce but better)
- 3 tbsp gluten-free Teriyaki sauce
- ¼ tsp red pepper flakes
- 1 tbsp arrowroot powder
- 2 tbsp water
Heat olive oil, garlic and onion in a medium-hot skillet.
Add chicken and pepper flakes. Cook for about 5 minutes.
Add chopped peppers and 1 tbsp of Tamari sauce and stir. Let it cook for another 3-5 minutes and add zucchini and 1 tbps of Teriyaki sauce. Stir and put a lid on it and let it simmer for a few minutes.
Add the cabbage, the other tablespoon of Tamari and the remaining 2 tbsp of Teriyaki sauce and cover the pan again.
While the cabbage is wilting down, get out the arrowroot powder and, in a small bowl, whisk in the water. As soon as all of the vegetables are soft and cooked through, whisk the arrowroot mixture into the liquid in the pan and let it cook to thicken the sauce.
Serve with a side of plantain bread or flax crackers and cheese.
*I love Sriracha and will find an excuse to use it on pretty much everything. This dish is no exception. If you like the heat, try some of the fiery, red stuff on it.